EVALUACIÓN DEL TIPO DE ENVASE EN EL PERÍODO DE ALMACENAMIENTO Y EL DETERIORO EN LAS CARACTERÍSTICAS FÍSICAS Y SENSORIALES DE LA SALCHICHA Y CHORIZO CON QUINUA GERMINADA (Chenopodium quinoa)
The present investigation evaluated the type of packaging in the storage time and the deterioration of the physical and sensory characteristics of the sausage and chorizo made from sprouted Quinoa (Chenopodium quinoa) flour, considering two types of packaging: vacuum packaging and ziploc packaging....
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| 主要作者: | |
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| 格式: | bachelorThesis |
| 语言: | spa |
| 出版: |
2023
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| 主题: | |
| 在线阅读: | https://repositorio.uteq.edu.ec/handle/43000/7957 |
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